Wagyumania at the new Wadatsumi by Harikawa: A Pictorial Essay

West L.A. Japanese rice specialist Torafuku has recently changed to new ownership, and is now called Wadatsumi by Harikawa. Under the guidance of Chef/Owner Tetsuya Harikawa, the interior has undergone a redesign, with communal tables. The menu has also been revamped to reflect a more casual Japanese dining experience. If you enjoyed the delicious kamado-made rice which was a hallmark of Torafuku, fear not, for the rice is still prepared using the same kamado at Wadatsumi.

For the month of July, as part of its grand (re)opening, the restaurant is offering a wonderful Japanese wagyu beef promotion. We enjoyed authentic Matsusaka beef galore, and at significantly lower prices than one would expect for beef of this caliber. If you’ve ever wanted to try real Japanese wagyu beef, but didn’t want to spend an arm and a leg, then this is a promotion for you. Again, this wagyu promotion will likely end on July 31, but Tetsuya-san has indicated that he just might continue the promotion if there is enough interest.

Highlights: Homemade tofu, nasu miso (Japanese eggplant), takoyaki (octopus meatballs), and of course all those great Matsusaka beef dishes, including pan-seared wagyu shabu shabu beef with grilled romaine salad, wagyu ribloin steak on lava rock grill (usually a $96 steak, it is now only $32!!!), and marinated wagyu teriyaki, grilled and served with rice and clear bonito broth.